Avocado And Potato Salad Recipes

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POTATO AVOCADO SALAD



Potato Avocado Salad image

A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.

Provided by Parsley

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

8 small red potatoes, washed and quartered
3 tablespoons lemon juice
3 tablespoons minced fresh chives
2 tablespoons extra virgin olive oil
1/4 teaspoon pepper
1/4-1/2 teaspoon salt, to taste
1 firm ripe Hass avocado, peeled pitted and diced (I use 2)

Steps:

  • In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
  • Place cooked potatoes in a large bowl.
  • Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
  • Finally, gently toss in the diced avocado.
  • Serve warm or chilled.

AVOCADO POTATO SALAD



Avocado Potato Salad image

Make and share this Avocado Potato Salad recipe from Food.com.

Provided by agileangus

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 medium red potatoes, unpeeled,cut in 1 inch cubes
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves crushed garlic
2 tablespoons honey mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 cup nonfat plain yogurt

Steps:

  • Boil potato cubes until just tender.
  • While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
  • Set aside.
  • Drain potatoes and place in bowl of cold water.
  • When potatoes have cooled, drain well and place in large salad bowl.
  • To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
  • Taste and adjust seasonings.
  • Pour dressing over potatoes and toss.
  • Gently fold in avocado, onion, and cilantro.
  • Serve at room temperature or cover tightly and chill for up to three hours.

Nutrition Facts : Calories 234.9, Fat 9.7, SaturatedFat 1.4, Cholesterol 0.3, Sodium 369.5, Carbohydrate 34.9, Fiber 6.4, Sugar 5.8, Protein 5.2

AVOCADO AND POTATO SALAD



Avocado And Potato Salad image

Provided by Marian Burros

Categories     quick, salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices nitrite-free bacon
3 cups diced, cooked potatoes
1 cup onion, finely chopped
1 tablespoon scallion, chopped
2 hard-cooked eggs, cut up
1 tablespoon pimiento, chopped
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons lime juice
2 medium, ripe avocados

Steps:

  • Fry bacon until crisp; drain and crumble.
  • Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
  • Combine mayonnaise with lime juice and fold into potato mixture.
  • Peel and cube avocados and gently mix into salad.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 28 grams, Carbohydrate 23 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

SALAD OF BOILED POTATOES, AVOCADO AND CRESS



Salad of Boiled Potatoes, Avocado and Cress image

I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I'm absolutely addicted to it and love it to bits. This is my favorite combination.

Provided by Jamie Oliver

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper

Steps:

  • Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;

AVOCADO POTATO SALAD



Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

POTATO SALAD WITH AVOCADO AND BACON



Potato Salad with Avocado and Bacon image

Potato and avocado salad with bacon.

Provided by emme0919

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10

12 each red potatoes, cubed
10 slices bacon
2 medium avocados, cubed
1 tablespoon lemon juice
¼ cup sliced green onions
4 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
¾ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Sprinkle avocados with lemon juice and toss to coat.
  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g

AVOCADO POTATO SALAD



Avocado Potato Salad image

Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon stone-ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives., Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.

LEMONY POTATO AVOCADO SALAD



Lemony Potato Avocado Salad image

Categories     Salad     Potato     Side     Low Cal     Lemon     Avocado     Summer     Healthy     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

SKINNY CREAMY AVOCADO POTATO SALAD



Skinny Creamy Avocado Potato Salad image

50% less sat fat • 29% fewer calories than the original recipe. Want to boost calcium and protein in this yummy version of spud salad? Use the plain fat-free yogurt instead of the fat-free sour cream.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 3h30m

Yield 16

Number Of Ingredients 12

2 1/2 pounds round white and/or red potatoes
1 cup low-fat mayonnaise or light salad dressing
1 carton (8 oz) fat-free sour cream or 1 cup Yoplait® plain fat-free yogurt
2 tablespoons fat-free milk
1 teaspoon seasoned pepper
1/4 teaspoon salt
3 hard-cooked eggs, peeled and chopped
3/4 cup sliced green onions
1/2 cup cubed reduced-fat cheddar cheese (2 ounces)
2 slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled
Fat-free milk (optional)
1 avocado

Steps:

  • In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
  • In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
  • Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.

Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/2 cup, Sodium 210 mg, Sugar 3 g, TransFat 0 g

POTATO & AVOCADO SALAD



Potato & avocado salad image

The perfect side salad that counts as 1 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 6

500g new potatoes
1 tbsp olive oil
squeeze of lemon juice
2 avocados
handful of toasted almonds
2 tubs mustard cress

Steps:

  • Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
  • Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

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